salt and rubs

If you don't use much salt, it should be okay, just be prepared that it may draw some liquid from the meat. I would use less than you think. After you cook them awhile you can add more salt if you want. I'd do this at the point of foiling if you prefer to foil.
I think smoking intensifies the flavor enough to use very little salt.
Peggy

You can always go ahead and do it, because depending on the rub, you might not notice any problems.

For ribs, because they are so thin, I don't like to rub them overnight. Any salt will tend to draw out what little moisture that's in there.